1. Cook the lasagna sheets in a pot with boiling water, following the manufacturer's instructions.
2. When cooked, dip them in a large bowl with very cold water in order to stop the cooking process and prevent them from sticking.
3. Drain the tuna.
4. Cook the egg in boiling water for 10 minutes.
5. Once the egg is cooked, peel, chop into cubes and set aside.
6. Wash the zucchini chopped into small cubes, along with the mushrooms.
7. Sauté the zucchini and mushrooms in a pan with a drizzle of olive oil until golden brown.
8. Mix it with the tuna and the egg.
9. Dry the lasagna sheets thoroughly with paper towel.
10. Place a sheet on the plate, add a generous layer of filling, place another sheet, more filling and finally the last sheet.
11. Heat the cream cheese in the microwave for a few seconds and pour over the lasagna.
12. Sprinkle chopped parsley on top for decoration.

Soooo good. Thanks Ana!